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–+ servings
Ebonie Garnica

Full GAPS Shrimp Scampi with Squash Noodles

Full GAPS shrimp scampi with briefly warmed squash noodles, garlic, lemon and parsley. Choose butter or the measured homemade-ghee alternative for cooking, then dress the plated servings with cold-pressed olive oil. Serves four; use after the ingredients and selected dairy fat are introduced and tolerated.
Print Recipe
Cook Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Full GAPS, Main Dish
Ingredients Equipment Method Notes

Ingredients
  

  • 4 Tbsp unsalted butter OR use the ghee amount below; choose one cooking fat, not both
  • 3 Tbsp homemade ghee alternative to butter; use only this amount if choosing ghee
  • 2 Tbsp cold-pressed extra-virgin olive oil dress the finished servings after plating
  • 1 pound large raw shrimp peeled, deveined and butterflied; thaw first if frozen
  • 4 garlic cloves (minced)
  • 1/8 tsp red chili flakes pure chili flakes without additives
  • 1 lemon, finely grated zest only measure the juice separately
  • 6 yellow summer squash or zucchini cut into noodles, leaving behind watery seed cores
  • 1/4 cup fresh lemon juice
  • 1/3 cup flat-leaf parsley (chopped)
  • 1 tsp natural sea salt such as Celtic sea salt

Equipment

  • Julienne peeler or vegetable slicer
  • Knife and wooden cutting board
  • 12-inch stainless-steel skillet
  • Tongs
  • Citrus zester and juicer
  • Measuring cups and spoons
  • Serving plates

Method
 

  1. Prepare the ingredients. Cut the squash or zucchini into noodles, leaving behind a watery seed core. Have the peeled, deveined, butterflied shrimp ready. Mince the garlic, grate the lemon zest, measure the juice and chop the parsley.
  2. Warm the cooking fat. Put the butter or ghee in the 12-inch skillet over medium heat. If using butter, let it melt and begin to foam without browning. Keep the olive oil aside.
  3. Cook the shrimp. Add the shrimp in a layer and sauté for about 3 to 4 minutes, turning so both sides cook. Look for pink shrimp with opaque flesh through the center, rather than a translucent middle.
  4. Add the aromatics. Stir in the minced garlic, chili flakes and lemon zest. Keep them moving for about 30 seconds, just until the garlic smells fragrant, without letting it darken.
  5. Warm the noodles. Add the squash noodles, lemon juice, parsley and salt. Use tongs to turn everything together just until the noodles are hot and still have a slight bite. Serve promptly rather than leaving them to simmer.
  6. Plate and finish. Take the skillet off the heat and divide the scampi among the plates. Distribute the measured olive oil over the finished servings. Serve immediately.

Notes

Cooking fat: Use four tablespoons butter OR three tablespoons homemade ghee at 1×, not both. At 2×, use eight tablespoons butter OR six tablespoons ghee. The separate olive oil becomes four tablespoons at 2×. Measure finished ghee from the strained jar.
Yield and timing: This recipe serves four. A doubled batch serves eight. Allow about twenty minutes cooking with the shrimp, noodles and seasonings already prepared. Allow additional time for peeling, deveining, cutting and measuring before you begin cooking. Use the food cues in the directions. A double batch needs appropriate additional pan space or separate batches; cooking time does not automatically double.
GAPS: Full GAPS after these foods and the chosen dairy fat are introduced and tolerated. Ghee remains dairy-derived; use the applicable dairy-introduction conditions. Keep the cold-pressed olive oil out of the cooking skillet and dress the ready plated servings.
Noodles: Use yellow summer squash or zucchini. There is no separate salting/draining step here. Add noodles only after the shrimp and aromatics are cooked, and toss just until hot. Serve promptly; the strands soften and release more moisture if left standing.
Leftovers: Refrigerate promptly in a covered container. Expect softer noodles and collected liquid. Warm gently only until the shrimp is hot through; cook the amount you plan to serve fresh for the best noodle texture.

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